Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 2 cups | Sugar |
| ¾ cup | Unsweetened cocoa |
| 5 \N | Eggs, separated |
| 1 cup | Water |
| 1 teaspoon | Vanilla extract |
| 2½ cup | Miniature marshmallows |
MUD ICING (SEE RECIPE
"People in Mississippi say, It ain't Mississippi mud if it doesn't leave your mouth coated with sugar." Prehat oven to 350 degrees. Sift flour, baking powder, and salt together 3 times. Set aside. Combine sugar and cocoa; mix well. Beat egg yolks in large bowl of electric mixer. Beat in water, vanila, and sugar mixture at medium speed. Beat in flour mixture.
Beat egg whites until stiff peaks form; stir one-fourth of chocolate batter gently into whites. Fold egg whites into remaining batter. Pour into a greased and floured 13x9x2" baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven and sprinkle marshmallows evenly over cake. Bake 5 minutes longer, or until marshmallows begin to melt. Cool in pan on a wire rack. Spread with Mud Icing. From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson
Posted to MC-Recipe Digest V1 #529 by kmeade@... (The Meades) on Mar 21, 1997